Ike's Tropical Foods Is a Hit for Caribbean Products

Jamaican Jerk Chicken with Rice & Peas

(1241 Indian Trail Rd., Suite F, Norcross, GA 30093) has a large wonderful selection of authentic Caribbean products. I thoroughly enjoyed shopping in this little grocery.

I decided to make Jamaican Jerk chicken with rice and peas. Everyone has their own "special" jerk seasoning so I had to develop my own.

First, Scotch bonnets are a primary ingredient for jerk seasoning and they are scary spicy to me but not to worry. I first made the jerk seasoning by seeding the Scotch bonnet but it was hardly spicy at all.

Next, I left the seeds in and boy did I taste it! Most Caribbean’s use several; I only used one whole Scotch bonnet and that was plenty spicy for me.

I made traditional Jamaican rice and peas for the side dish. Peas are really red kidney beans in the Caribbean. Using coconut milk in the rice makes this deliciously tropical.

Jamaican Jerk Chicken

1  3.5 -4 lb whole chicken, quartered, discard the backbone

1 small onion, coarsely chopped

1 Scotch Bonnet chile, chopped

2 lg. garlic clove

¾ t cinnamon

¼ t ground cloves

1.5 t ground allspice

½ t ground nutmeg

1.5 t black pepper

½ t dried thyme

½ t salt

¼ c soy sauce

¼ c orange juice

Juice of 1 lime

1T vegetable oil

Combine all the ingredients except the chicken in a food processor until a loose paste forms. Add the paste and the chicken quarters in a gallon size Ziploc bag. Massage the bag to make sure all the chicken parts are covered in the paste and refrigerate overnight. Light a charcoal grill. Grill over med-hot fire turning occasionally 35 – 40 minutes. Let the chicken rest for about 10 minutes and serve.

Jamaican Rice and Peas

2 T veg oil

1 small onion, finely chopped

2 T finely chopped fresh ginger

2 c long grain white rice

1- 15oz can of red kidney beans, drained and rinsed

½ Scotch bonnet seeded

1-14 oz can unsweetened coconut milk

1 c chic broth

½ c water

2 thyme sprigs

Salt and pepper

4 scallions cut at an angle for garnish

In a large saucepan, heat the oil over medium heat add onion and ginger. Cook until onions are soft about 5 minutes. Add rice and stir until coated in oil. Add beans, chile, coconut milk, chic broth, water, thyme sprigs, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Cook for about 15 –20 minutes until most of the liquid is absorbed. Discard the Scotch bonnet and the thyme sprigs. Fluff with fork and top with scallions and serve.